Cooking, Eating, and Drinking on the North Shore (and beyond)

Cold Peanut Noodles July 8, 2009

True confession: Barbeque chicken bores me to tears. Maybe, as someone who doesn’t eat beef (except for the beef sushi incident), I’ve had too many mediocre chicken sandwiches in bars and restaurants across the greater Boston area. So when no egrets suggested that we have BBQ chicken for the Fourth, I was underwhelmed. After some soul-searching, we came up with spicy peanut chicken.

The benefit of peanut chicken is that it can be used in many capacities. I had my first spicy peanut chicken breast on a sandwich bun. The next day, I cooked up some noodles and had cold peanut noodles with chicken, which was even better. You can use this peanut sauce on tofu, veggies, pork….anything.

Use a food processor to grind up these ingredients in order. If it is too thick, add more broth or water. If it is too watery, add more PB. Don’t forget to scrape down the sides and mix it well.

The Chicken

If you have a lot of time, marinate chicken in a ginger/soy sauce/sesame oil marinade overnight or at least for a couple hours. Then grill or bake the chicken. If you don’t have a lot of time, grab some leftover chicken from last week. Check for freshness. You’re no good to me as readers if you die of salmonella.